Homemade fudge?

mummybird

Ingredients

oil, for greasing
300ml Milk
350g caster sugar
100g unsalted Butter
1 tsp vanilla extract

Method


1. Grease an 18cm square cake tin.

2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

3. Bring to the boil and boil for 15-20 minutes, stirring all the time.

4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.

6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

7. Once set, cut the fudge into small squares and store in a sealed container.

i have made this twice one vanilla the other maple syrup flavour - just put a very large table spoon full of maple sryup in in stead of vanilla - i don't have a sugar thermometer i just let it boil like it was about to erupt in to valcanic laver whilst stirring it took bout 12 minuets to get to soft ball stage which i got by dropping some of the hot fudge in a glass of cold water if it makes a ball its done if not boil it for longer - the fudge will keep in an air tight container for at least a week but to be honest as soon as it was cool enough to eat my husband and son ate the lot , so if you are going to make it for presents do two batches , i didn't have any butter so subsituted olive spread and used icing sugar cause had no caster it was still fabulous.
hope this helps

jem1276

jem1276 wrote: »

Oooh, I have never made fudge before. Are sugar thermometers expensive?

How long does it last?

Bought the thermometer now. How long can you keep the fudge?

jem1276

Digging this up from last year to ask again, I never did use that thermometer

nic2075

I made Nigella's dark chocolate fudge last week for DD's Christmas Fayre, it was so good I had to make a second batch as most of the first one got munched.
The recipe on her website (I googled Nigella and fudge and it came up) has pistachios in it. I left them out as they were too expensive. Recipe was great without them.
You can freeze this, its is especially delicious taken straight form the freezer too :D:D

It was a big hit at the xmas fayre and have been asked to make some for the teachers, so thats my thank you gift for them all sorted this year.

lovelyjubbly

This is a recipe for Microwave Fudge, I posted it last year as well, Not sure where I found it, but I have made it and it is Easy Peasy and really works well.

Tin of Condensed milk (around 400g?)
125g Butter
500g Castor Sugar
put all in very large bowl (as it rises in bowl when it boils)
cook on high for only 9-10 mins (mine is 850w)
stir every 3 mins
be very carefull it doesnt boil over
after 10 minutes take out and add 5ml vanilla essence
add any other flavours, or things like raisins, whisky, what ever you like
eat when cool............I mean save till Christmas day:rotfl:

I have posted this before, most people love it, some hate it, either way it is so quick and easy, it doesn't really matter! and no need for a thermometer!

shiningdove

http://www.carnation.co.uk/pudcasts/ultimate-fudge

top_drawer_2

Quillion wrote: »

500g Caster Sugar
50g Unsalted Butter
100ml Evaporated Milk
1 tsp Vanilla Extract (not essence)

Tin lined with baking parchment 20cm x 16cm
Method
Put sugar buttre and evaporated milk ito a heavy-based pan and bring to the boil.
Boil this mixture gently stirring occasionally to prevent it sticking.
Carry on till a thermometer reaches 115 Deg C or the mixture's holding shape in water. This should take between 5 and 10 mins

Take the pan off the heat and beat in the vanilla. and continue beating until the fudge becomes thick and creamy - almost grainy - and pour into the lined tin and allow to cool.
Cut fudge into squares.

hi,

I've looked everywhere for this thread - finally found it! I wanted the check that I had written it down correctly as I made it for Christmas 2009 presents and it was sooooo sweet like eating pure suger, not at all creamy, it was melt in your mouth but everyone I gave it too didnt eat it as it was soooo sweet!! I gave some to our dog and even he wasnt hugely impressed and he will eat literally ANYTHING! I wondered if anyone could suggest what I may have done wrong from my description - I thought I followed the recipe exactly.

I also made this recipe for biscuits and again I havent a clue what I did wrong but they were really solid and didnt particularly taste very ginger-y. The sweets which I thought would taste nice made them really difficult to eat as they were so hard to pull apart.

Thanks for any advice,

Jen

s23xy_c

Ive just tried to make the microwave fudge, its stayed really light tho, is this right?
Im waiting on it cooling then will post some pics xxx

mr_knight

Just made my first ever attempt. Tried the recipe on the carnation website. Just waiting for it to set so hopefully it will work out ok

vl2588

I made fudge for xmas pressies a few years ago and it took me about 3/4 batches before I was confident that it was fudge and not just a fudge-like sweet thing. I didn't use a thermometer so I think I just needed a bit of practise. My advice is therefore to practise!!

I imagine it keeps quite well as not many bacteria will be able to live on it due to high sugar content?